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Tex-Mex Rice & Bean Casserole (WW)***
by MELISSA RODRIGUEZ
serves: 6
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  Weight Watchers Recipe Points Value 5

(Suggest adding a shredded chicken breast to recipe - but would add pointss to meal)
Ingredients:
  1 Cup   Corn, Thawed
  1 Tbs   Green Chili Peppers, Chopped
  15 Oz   Pinto Beans, Drained & Rinsed
  1 Cup   Cooked Brown Rice
  3/4 Cup   Mexican Style Shredded Cheese
  3/4 Cup   Sour Cream, Fat Free
  1/4 Tsp   Chili Powder
  1/4 Tsp   Salt
  1/8 Tsp   Black Pepper
  2 Tbs   Scallions, Chopped (Green Part Only)
  2 Tbs   Mexican Style Shredded Cheese
Directions:
  1. Preheat oven to 350F. Coat a 2QT glass baking dish with cooking spray.

2. In a large bowl, combine corn, chilies, beans, rice, 3/4Cup Cheese, sour cream, chili powder, salt and pepper, stir in scallions

3. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 Tbs of cheese. Return to oven and bake until cheese melts and casserole is slightly bubble, about 10 minutes more.

4. Let stand for 5 minutes to firm up before slicing into 6 pieces.

Yields 1 piece per serving
Categories:
 
  • Ethnic Foods
  • Main Dishes
  • Pasta/Rice/Potatoes


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